Broccoli and Potato Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(98)
Ingredients
4 servings
- 40g / 3 tbsp unsalted butter
- 1 small onion (, finely chopped)
- 2 garlic cloves (, minced)
- 1/3 cup flour
- 2 cups milk (, any fat %)
- 2 cups chicken broth/stock (, low sodium)
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 800 g / 1.6 lb potato (, peeled and cut into 1.25 / 1/2" cubes (Note 1)
- 5 cups broccoli, small florets (1 large head, ~300g/10oz, Note 1)
- 1+ cups grated cheese (, cheddar or tasty (or other of choice)
- Cook bacon pieces (highly recommended)
- Shallots/scallions (, finely sliced)
- Grated cheese
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Preparation
Step 1
Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
Step 2
Add flour and mix into onion mixture. Cook for 30 seconds.
Step 3
While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that's mostly smooth. Use a whisk to make it smooth if needed.
Step 4
Add chicken stock, water, salt and pepper. Stir, then add potato.
Step 5
Bring to simmer then adjust heat so it's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn't catch.
Step 6
Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
Step 7
Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
Step 8
Ladle into bowls and top with garnishes of choice.
Step 9
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